Chicken Pot Au Feu Recipe
Summary
Ingredients
6 cups chicken stock 1.5 L
2 potatoes, peeled 2
2 carrots 2
1 rutabaga, peeled 1
2 parsnips 2
1 leek (white part only) 1
1 onion, cut in chunks 1
Quarter green cabbage, cut in chunks Quarter
1/4 tsp dried thyme 1 mL
1/4 tsp (approx) pepper 1 mL
1-1/2 lb chicken breasts, skinned 750 g, Salt
1 cup drained canned red kidney beans 250 mL, Salsa Verde (recipe follows)
Directions
In Dutch oven, bring chicken stock to boil.
Meanwhile, cut potatoes, carrots and rutabaga into 2-inch (5 cm) chunks; cut parsnips and leek into 1-inch (2.5 cm) pieces.
Add to chicken stock along with onion, cabbage, thyme and pepper.
Reduce heat and simmer for 30 to 40 minutes or until vegetables are almost tender.
Cut chicken into large chunks; add to vegetables and simmer for 10 to 15 minutes or until chicken is no longer pink inside.
Season with salt and pepper to taste.
Add beans and heat through.
Top each serving with some of the Salsa Verde.
Meanwhile, cut potatoes, carrots and rutabaga into 2-inch (5 cm) chunks; cut parsnips and leek into 1-inch (2.5 cm) pieces.
Add to chicken stock along with onion, cabbage, thyme and pepper.
Reduce heat and simmer for 30 to 40 minutes or until vegetables are almost tender.
Cut chicken into large chunks; add to vegetables and simmer for 10 to 15 minutes or until chicken is no longer pink inside.
Season with salt and pepper to taste.
Add beans and heat through.
Top each serving with some of the Salsa Verde.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
